Content Library Articles Social Gatherings: Appetizers and Snacks

Social Gatherings: Appetizers and Snacks

May 10, 2017

This week, we are continuing our month of sharing healthy recipes and tips to make social events easy to enjoy. Last week we shared some delicious Mock-tail Recipes; and this week, we are focusing on snacks and appetizers. Sometimes you just need a good snack in between meals or a small plate to serve to guests. When people think of snacks, they usually think of chips, popcorn, cookies and other processed foods. Snacking doesn’t have to be unhealthy; in fact, it shouldn’t be. Here are some crowd pleasing snack recipes that also make great appetizers at social gatherings. Note: Not all of these recipes are approved during my programs - some are only intended for the Transition Phase and Pegan Diet. I have specified this in each recipe. Click here to view PDF version.

Coconut-Curry Cashews

Pegan Recipe Prep time: 35 minutes Serves: 2 cups

1⁄2 cup raisins
2 cups raw cashews
2 tablespoons unsweetened shredded coconut
1 tablespoon curry powder
1 teaspoon sea salt

Put the raisins in a small bowl and cover with 3⁄4 cup boiling filtered water. Let soak for 30 minutes. Preheat the oven to 275°F. Line a baking sheet with parchment paper. Transfer the raisins and their soaking water to a blender and blend on high speed for about 45 seconds. The puree should have the consistency of a loose paste; if it’s watery, pour it into a fine mesh sieve set over a bowl and let the excess moisture drain off. In a separate bowl, combine the raisin puree, cashews, coconut, curry powder and salt and mix until well combined. Spread the mixture on the prepared baking sheet and bake, stirring every 10 to 15 minutes, until the cashews are golden brown, 25 to 30 minutes. Allow the cashews to cool completely and serve right away or store in an airtight container at room temperature for up to 1 month. Nutritional analysis per serving (1/2 cup): Calories 250, Fat 13g, Saturated Fat 7g, Cholesterol 0mg, Fiber 2g, Protein 4g, Sodium 448mg

Sunrise Nori Wraps

Recipe by Amie Valpone of The Healthy Apple. Pegan Recipe

Prep time: 15 minutes Serves: 4

Spicy Tahini Drizzle:
2 tablespoons freshly squeezed lemon juice
1 tablespoon raw tahini
2 Medjool dates, pitted
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
filtered water, as needed to thin the sauce
Sunrise Nori Wraps:
4 nori seaweed sheets
¼ small head red cabbage, very thinly sliced
1 large carrot, peeled and julienned
1 small yellow summer squash, julienned
1 small cucumber, julienned
1 large ripe avocado, pitted, peeled and sliced

Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time, until the mixture becomes a thin sauce. Make the wraps: Place the nori sheets on a flat surface. Divide the remaining ingredients evenly among the sheets. Top each pile of vegetables with 1 tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape. Nutritional analysis per serving (1 wrap): Calories 164, Fat 9g, Cholesterol 0mg, Fiber 7g, Protein 4g, Carbohydrate 20g, Sodium 40mg, Sugar 10g

Roasted Broccoli with Tomatillo Salsa

10-Day Detox/Eat Fat, Get Thin Recipe Prep time: 60 minutes Yields: 2 cups

For the Salsa
1/2 white onion
1 to 2 jalapeno peppers, to taste
1 pound tomatillos
2 cloves of garlic
2 tablespoons extra-virgin olive oil
1/2 cup roughly chopped cilantro
1 teaspoon sea salt
a squeeze of lime juice
For the Broccoli
1 1/2 pounds broccoli florets
2 to 3 tablespoons extra-virgin olive oil

To make the salsa: Preheat the oven to 400°F. Chop the onion into large pieces, then place on a heavy bottomed sheet pan, along with the peppers, tomatillos and garlic. Drizzle with the oil, and place in the oven. Roast for 30 minutes or until the tomatillos turn brown, soften and even burst. Remove the pan from the oven and lower the oven to 375 degrees F. Allow vegetables to cool slightly and transfer to a food processor and blend until desired consistency. Pour contents into a bowl, stir in the cilantro, and season with the salt and lime juice. Place in the fridge to cool for at least 30 minutes. Now roast the broccoli. Lower the oven to 375°F. Place the broccoli into a large bowl. Add the olive oil and toss to coat. Place on a baking dish, put the dish in the oven and roast until brown, about 10 to 12 minutes. Serve the roasted broccoli alongside the salsa. Nutritional analysis per serving (about 3 Tablespoons): Calories 85, Total Fat 6g, Protein 2g, Fiber 3g, Sugar 2g, Sodium 70mg

Deviled Eggs

10-Day Detox/Eat Fat, Get Thin Recipe Prep time: 20 minutes Serves: 6

6 eggs
1 tablespoon extra virgin olive oil
1 tablespoon minced dill pickle
1/2 teaspoon paprika
1 pinch sea salt

Place the eggs in a pot of cold water and bring to a rolling boil, then turn the heat to medium. Hard-boil the eggs for 12 to 15 minutes, depending on their size; an extra-large egg will take up to 17 minutes. Turn off the heat, allowing the eggs to sit in hot water for 2 minutes, then gently remove them from the water and set aside to cool. When the eggs are cool, peel and cut in half lengthwise. Gently scoop out the center yolk. In a small bowl, mash the cooked egg yolks with a fork, and mix in the olive oil, pickle, paprika, and salt. Scoop the yolk mixture back into the egg white halves and sprinkle with a little more paprika. Store covered in the refrigerator. The eggs will remain fresh for at least 5 days. Enjoy as a snack or an addition to a salad. Nutritional analysis per serving (2 deviled eggs): Calories 84, Carbohydrates 0.5g, Fiber 0g, Protein 5.6g, Fat 6.6g, Cholesterol 186mg, Sodium 120mg, Calcium 22mg

Roasted Garlic and Tahini Spread

10-Day Detox/Eat Fat, Get Thin Recipe Prep time: 30 minutes Serves: 12

2 garlic cloves, thinly sliced
1 shallot, thinly sliced
1/2 cup extra-virgin olive oil
1 tablespoon freshly chopped rosemary
2 tablespoons freshly chopped thyme
1 1/2 cups tahini
½ cup freshly chopped parsley
2 teaspoons sea salt
2 tablespoons apple cider vinegar

Peel all the garlic and then slice thin. Repeat with the shallot. Place the olive oil, garlic and shallots in a medium sauté pan and heat on low heat for 5 to 6 minutes to infuse the oil. Remove from the heat, stir in the rosemary and thyme and set aside to cool. In a medium mixing bowl, add the tahini, the remaining ingredients and the garlic and oil mixture. Stir to combine. Serve with sliced vegetables or flax crackers. Best served at room temperature. Store leftovers in an airtight container for up to 1 week. Nutritional analysis per serving (about 2 tablespoons): Calories 250, Total Fat 17.2g, Fiber 7.7g, Protein 6.4g, Sodium 55mg

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